Layered Chinese Cabbage and Pork Hot Pot

Name: Layered Chinese Cabbage and Pork Hot Pot
Yield: 1 serving
Cuisine: American
Ingredients: 1 half Chinese cabbage; 300 grams Pork belly (block); 500 ml Water; 1 tbsp Dashi stock granules; 1 tbsp Sake; 2 tsp Salt; 1 tbsp Soy sauce; 1/3 Daikon radish (grated); 1 as much (to taste) Ponzu; 1 as much (to taste) Yuzu pepper paste

cookpad.japan @cookpad_jp

I always make my hot pot this way.

I recommend using pork belly as the hot pot is very light, so the rendered fat from the pork belly adds richness.

You can make rice porridge with the leftover soup for your kids' breakfast the next day. Recipe by Hashigosha

I always make my hot pot this way.

I recommend using pork belly as the hot pot is very light, so the rendered fat from the pork belly adds richness.

You can make rice porridge with the leftover soup for your kids' breakfast the next day. Recipe by Hashigosha

cookpad.japan @cookpad_jp

I always make my hot pot this way.

I recommend using pork belly as the hot pot is very light, so the rendered fat from the pork belly adds richness.

You can make rice porridge with the leftover soup for your kids' breakfast the next day. Recipe by Hashigosha

I always make my hot pot this way.

I recommend using pork belly as the hot pot is very light, so the rendered fat from the pork belly adds richness.

You can make rice porridge with the leftover soup for your kids' breakfast the next day. Recipe by Hashigosha

Saved

Ingredients

1 serving

1half Chinese cabbage
300 gramsPork belly (block)
Soba dashi soup
500 mlWater
1 tbspDashi stock granules
1 tbspSake
2 tspSalt
1 tbspSoy sauce
Mixed ponzu
1/3Daikon radish (grated)
1as much (to taste) Ponzu
1as much (to taste) Yuzu pepper paste

Saved

Steps

1

Cut the Chinese cabbage, separating the leaves from the crunchy core so that they'll be easier to eat. Cut the pork belly into 5 cm strips. Iine up alternate layers of cabbage core and pork belly until the pot becomes full.
2

Place cabbage leaves on top of the final layer of cabbage core. Add water and the seasonings and simmer on high heat. When it comes to a boil, simmer on medium heat until the Chinese cabbage and pork softens.
3

Mix in grated daikon radish, yuzu pepper paste and ponzu sauce as you like. This gives it a really refreshing zing.